NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

0.75 oz feta cheese

1 large egg

2 cup fresh spinach

1 sheet phyllo dough

0.25 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

PREPARATION

• 1

  Preheat oven to 375°F and line a baking sheet with parchment paper.

• 2

  Sauté the fresh spinach and minced garlic in a small pan until wilted, then press through a fine-mesh sieve to remove all liquid.

• 3

  In a medium bowl, combine the shredded chicken breast, crumbled feta cheese, egg, cooked spinach, dill, sea salt, and black pepper.

• 4

  Lay out the phyllo sheets on a clean surface and brush very lightly with extra virgin olive oil.

• 5

  Cut the sheets lengthwise into 3-inch wide strips.

• 6

  Place 2 tablespoons of the chicken and spinach mixture at the end of each strip and fold the corner over to form a triangle.

• 7

  Continue folding like a flag until the entire strip is used, then place the triangle on the prepared baking sheet.

• 8

  Brush the tops of the triangles with the remaining olive oil and bake for 18 minutes until the pastry is golden and flaky.